Tasty Tuesday: Chicken Parmesan

I've been on quite the homemade dinner kick these days, and I thought it might be nice to share some of the recipes that turn out well so that other people can enjoy them too. I will try to post a new recipe each Tuesday.

You should know a couple of things about me and dinner beforehand though- it's only fair I tell you.
1. I don't eat pork. (With two exceptions: pepperoni and bacon) I don't know why, I just don't like it.
2. I'm just learning to make/eat fish. My Dad hates it so my mom never made it while I was growing up- so I'm still in the "getting acquainted" period with fish recipes.
3. I don't like to spend a fortune on a million little ingredients. Most of my recipes are quite economical.
4. I try to make adjustments so that things are healthy- lowering fat and calories when possible without sacrificing flavor.
5. I don't make anything that takes a really long time or a lot of effort. I like easy, delicious meals that don't leave me too exhausted to play with Keegan after dinner is done.

With that said, here is my first recipe to share :-)

Natali's Chicken Parmesan
Ingredients you'll need:
Chicken breasts (one per adult you're serving, or probably 1/2 breast for each child)
Italian Style Breadcrumbs
1 container Parmesean or Italian Blend shredded (not powder form) cheese
2 eggs
2 tablespoons lemon juice
Oregano, Basil, Rosemary (dried or fresh- if using fresh chop in food processor first)
1 tsp Garlic Powder
2 tablespoons olive oil
1 jar/can spaghetti sauce of your choice (I like Hunt's Zesty/Spicy)
Angel Hair Pasta

How to put it together:
1. Defrost chicken (if frozen) rinse and dry with a paper towel. Pound to tenderize with a tenderizing hammer (is that what it's called???).
2. Mix the bread crumbs, 1 cup of the cheese, oregano, basil and rosemary (up to you how much to use- I used about 1/2 tsp of each) and garlic powder in a bowl.
3. Break the eggs into a bowl and whisk. Add the lemon juice to the egg bowl and whisk again.
4. Heat the olive oil in a pan on medium heat.
5. Dip the chicken breasts one at a time into the egg mixture, then the crumb mixture, flipping to coat thoroughly. Place each breast into the pan.
6. Cook chicken over medium heat for 8 minutes and then flip. Flip carefully with a pair of tongs or spatula so as not to knock the breading off. Do not flip more than once. *Lightly sprinkle the chicken breasts with salt and pepper after flipping.
7. While the chicken is cooking, prepare the angel hair pasta as directed on the box (I think Barilla is best, but it's just a personal opinion) and heat the sauce over medium-low heat in a pot (lidded)
8. When chicken is done (around 6-8 minutes after flipping) create a bed of pasta on each plate. Spoon sauce over the pasta, then place a chicken breast on top. Spoon sauce over the chicken and sprinkle with more parmesan cheese.

I usually serve this with a green salad and/or garlic bread.


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